Best 4 Asparagus And Pistachio Pesto Pasta Recipes
Indulge in a symphony of flavors with our Asparagus and Pistachio Pesto Pasta, a culinary delight that combines the vibrant crunch of asparagus, the nutty richness of pistachios, and the aromatic freshness of basil. This tantalizing dish is a symphony of textures and tastes, sure to delight your palate.
In addition to the main recipe, we offer a delightful array of variations to suit diverse preferences. For those who prefer a vegan option, our Vegan Asparagus and Pistachio Pesto Pasta swaps out the Parmesan cheese for a delectable blend of nutritional yeast and cashew parmesan. If you're craving a creamy indulgence, try our Creamy Asparagus and Pistachio Pesto Pasta, where a touch of heavy cream adds a luxurious smoothness to the sauce.
For those with dietary restrictions, our Gluten-Free Asparagus and Pistachio Pesto Pasta uses gluten-free pasta to ensure everyone can savor this delicious meal. And if you're pressed for time, our Quick and Easy Asparagus and Pistachio Pesto Pasta offers a speedy version of this delectable dish, using store-bought pesto to save time while still delivering big on flavor.
PISTACHIO ASPARAGUS PESTO PASTA
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Cook the pasta in well salted water as directed on the package.
- When the pasta is cooked to al dente drain the pasta water reserving some of it.
- Pour the pasta back into the still hot pan, add the pesto and enough of the pasta water to make a smooth sauce that coats the pasta.
- Serve garnished with parmigiano reggiano, the asparagus tips and some chopped pistachios.
- Place everything into a food processor and blend.
ASPARAGUS PESTO PASTA
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound trimmed asparagus in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain and pat dry, then roughly chop. Puree the asparagus in a food processor with 1 cup fresh parsley, 1/2 cup fresh mint, 1/3 cup toasted unsalted pistachios, 1 garlic clove, 1/2 teaspoon lemon zest, 1 teaspoon kosher salt and a few grinds of pepper. Drizzle in 1/3 cup olive oil and puree until smooth. Toss with 1 pound cooked pasta and 3/4 cup parmesan, adding pasta cooking water as needed to loosen.
CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's equally delicious warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
- Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
- In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.
PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM
This recipe is from the great Italian chef, Mary Ann Esposito.(with a couple of little modifications)
Provided by MsPia
Categories Penne
Time 25m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.
- Sauté garlic in butter in a sauté pan over medium heat.
- Meanwhile start cooking the pasta, according to package directions.
- Add the asparagus and pepper.
- Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.
- Pour the half and half and the cream over asparagus mixture and simmer for 2 minutes.
- Season with salt.
- When pasta is done, drain and return to pot.
- Combine asparagus sauce with pasta, stirring over medium heat.
- Add cheese, stirring until it melts; transfer to platter.
- Garnish with pistachio nuts and serve immediately.
Nutrition Facts : Calories 530, Fat 23.2, SaturatedFat 12.1, Cholesterol 56.2, Sodium 598.6, Carbohydrate 68.5, Fiber 10.6, Sugar 1.8, Protein 13.7
Tips:
- For the best flavor, use fresh asparagus. If you can't find fresh asparagus, you can use frozen asparagus, but be sure to thaw it completely before using.
- If you don't have pistachio pesto, you can make your own by blending together 1 cup of fresh basil, 1/2 cup of olive oil, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped pistachios, and a pinch of salt and pepper.
- If you don't have white wine, you can use chicken broth or vegetable broth instead.
- If you want to make the dish vegetarian, you can omit the pancetta or bacon.
Conclusion:
This asparagus and pistachio pesto pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The asparagus and peas add a fresh and vibrant flavor to the dish, while the pistachio pesto adds a creamy and nutty flavor. This dish is sure to be a hit with your family and friends.
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